Apples on Apples on Apples

Apple butter

I think there would be something really satisfying about working on a farm and only living off of things you grow, pickle, and butcher. This idea remains on my to-do list, along with becoming a Buddhist and learning Arabic... I will be shocked if any of these come to fruition. EVER. Though as a meager first step, I am going to take full advantage of Virginia's beautiful apple selection. I have made lots of applesauce in my days as an impoverished student but have just started my obsession with the amazing spread that is apple butter.


Now there is no actual butter in apple butter; it is just a reduction of a heap of applesauce (fresh or bought) that spreads on thick. Some put lots of cinnamon and spice but I find it resembles a horrid Yankee candle if you go overboard. Our supervisor at work swears by his apple butter- a pure reduction of applesauce... nothing added. You can make it stove-top or, if you don't want to fuss, in the crock-pot. I have included a crockpot recipe below. The only difference with stovetop is that you have to stir every ten or so minutes for hours upon hours to avoid burning and sticking. If you are starting off with applesauce and not fresh apples, cut the time by six hours (ish).

Spread some on a biscuit, or even better a scone.  




  • 6 pounds medium apples- use a blend of tart and sweet (.45 kg)
  • 1 Tbsp vanilla extract
  • 1 cup brown sugar (237 grams)
  • 1 tsp honey
  • sprinkle of cinnamon, to taste

Peel the apples and cut in to chunks. Through in the crock-pot cook on low for 6-8 hours. Stir every hour. Add cinnamon, honey, and sugar. Mash with a fork. Keep cooking for 6 more hours on low, stirring occasionally. Jar, freeze, or refrigerate.  

*If you are using applesauce you will need 6 lbs. Just add to the crock-pot and cook on low for 8 hours or until brown and thick* 



Posted on October 24, 2013 and filed under sauces, condiments, world travel.